The Grasshopper Pie was a big hit with my family! It took 2 tries to make the chocolate cookie crust - it worked much better with slightly less coconut oil in a springform pan than it did with the melted Earth Balance in a stone pie plate. It looked so beautiful with the chocolate squigglies on top! I bought vegan whip but forgot to use it. There was no coconut flavor at all (refined coconut oil). My only complaint is that it gets melty too fast. Maybe next time I'll stick it in the freezer for a bit before serving it.

After talking with my mom and aunt at xmas, I realized I do something with my pecan pies that not everyone does, so I thought I would share? In case anyone cares?

Anyway, after putting the crust in the pan, I pour in the plain pecans and stick it in the oven for about 10 minutes, then pull it out and let it cool while I prepare the rest of the filling. Then I just pour it right over the pecans and bake. The advantage I've found is that the crust par-bakes a little, preventing the soggy bottom issue. It also lightly toasts the pecans, giving more flavor, and they act like pie weights, keeping the crust from shrinking/puffing while par-baking. So, there you go!

Anyway, I made the maple pecan pie for xmas, but turned it into a chocolate bourbon pecan pie. Whoa yum.

I froze the last piece of my Grasshopper Pie and I am happy to report that it's perfect frozen! Next time I make it I'll freeze the whole thing and serve it that way. It's so close to an ice cream pie. Easy to cut & everything.

Has anyone tried poaching the pears for the frangipane tart? I see a lot of non-vegan recipes which advise to poach them, I bet the tart would turn out extra-yummy. Must go all-out tomorrow, day off work, going to spend it baking up a storm!

^ So I ended up poaching the pears in advance in a vanilla-cinnamon sugary syrup. The tart turned out pretty looking and absolutely wonderful, so decadent and flavorful! Surprisingly greasy though, must be all those almonds in addition to the marg... perfect with coffee or tea!

I also made the old-fashioned chocolate pudding pie, tastes so much better than the puddings I've made in the past with soy milk. I don't usually mind the soy taste in anything except in puddings it's really overpowering. This recipe uses almond milk and the flavor comes out great. I added a splash of chocolate extract and bit more chocolate for extra richness. It set really well. The crust is crumbly but I guess cookie crusts usually are...

Single pie lovers: get a set of mini pie pans. I think you can make 4 or so out of a full recipe, then just freeze the others either before or after baking. I bake mine before baking. They come out lovely.

Ooh, that sounds wonderful. For some reason I've been lazy about ordering this book even though I want it desperately (and own and love Isa and Terry's other two dessert books). Probably because I don't really have anyone to bake for. I need more vegan friends :). But that is a great idea (and probably yields adorable looking pies you can present to company as well).

_________________When people ask about my plans for after graduation: "PhD in knitting blanket forts, bisque!" -Mars

Single pie lovers: get a set of mini pie pans. I think you can make 4 or so out of a full recipe, then just freeze the others either before or after baking. I bake mine before baking. They come out lovely.

Ooh, that sounds wonderful. For some reason I've been lazy about ordering this book even though I want it desperately (and own and love Isa and Terry's other two dessert books). Probably because I don't really have anyone to bake for. I need more vegan friends :). But that is a great idea (and probably yields adorable looking pies you can present to company as well).

You don't need vegan friends to make vegan treats for :) all my omni friends seriously appreciate all the baking I do for them!

^^I guess I meant friends in general. I've won over tons of omnis with vegan baking. I'm a bit isolated where I am now, so not much baking can be done I'm afraid. I said vegan friends because just once, I'd like someone to bake something for me too ;)

_________________When people ask about my plans for after graduation: "PhD in knitting blanket forts, bisque!" -Mars

A while back, someone mentioned that the cheesecakes work fine if you leave the banana out, but that the texture is different. Could someone explain the difference? I've been disappointed by the strong banana flavor of my cheesecakes (and I almost never have underripe bananas around). Basically I don't want to find out 'Oh! The texture becomes gelatinous. Or grainy. Or rubbery. Or stringy.' I guess you could say I'm protective of my desserts. And baking experimentation makes me a little nervous.

^^I guess I meant friends in general. I've won over tons of omnis with vegan baking. I'm a bit isolated where I am now, so not much baking can be done I'm afraid. I said vegan friends because just once, I'd like someone to bake something for me too ;)

I made the Boston Cream Pie! It's pretty delicious, but the layers definitely separate when I try to eat it (the cake and chocolate stick together and slide off the custard and crust). Anyway, I ended up just eating it like a piece of pizza with my hands because I have no shame.

A while back, someone mentioned that the cheesecakes work fine if you leave the banana out, but that the texture is different. Could someone explain the difference? I've been disappointed by the strong banana flavor of my cheesecakes (and I almost never have underripe bananas around). Basically I don't want to find out 'Oh! The texture becomes gelatinous. Or grainy. Or rubbery. Or stringy.' I guess you could say I'm protective of my desserts. And baking experimentation makes me a little nervous.

I've only subbed for the banana in the pumpkin cheesecake and I used extra pumpkin. It came out great. I don't think you'll end up with a bad texture if you leave out the banana. you could sub extra tofu and some extra cashews or maybe extra PB in the peanut butter one.

_________________I am not a troll. I am TELLING YOU THE ******GOD'S TRUTH****** AND YOU JUST DON'T WANT THE HEAR IT DO YOU?

This is one of the books that I was really really excited about, but for some reason, the only thing I have made from this book is the voloptuous pumpkin pie. I made it one with agar flakes (it turned out good), but the texture was just right when I made it again with agar powder.

I thought the pie was good, but a bit spicy for my tastes, but my family said it was spot on :)

I've only subbed for the banana in the pumpkin cheesecake and I used extra pumpkin. It came out great. I don't think you'll end up with a bad texture if you leave out the banana. you could sub extra tofu and some extra cashews or maybe extra PB in the peanut butter one.

hi, i've had my eye on this cookbook for a little bit.... i did the preview on amazon.com and have a question....

i am allergic to peanuts + all nuts. do a lot of the recipes in this cookbook rely on cashews for thickening? on page 5 of the preview isa and terry mention they use cashews as as the base for so many of the recipes......

_________________"....but I finally found block tempeh a few weeks ago with the intent to give it my virginity." -Moon